Such are great keto flavored soup served with a steamed Fig and gooey mozzarella.
Ingredients
3 OZ / 80 G onion
9 OZ / 250 G celeriac
2 CLOVES garlic
21 OZ / 600 ML vegetable stock
4 EA figs
4.5 OZ / 125 G mozzarella ball
4 SPRIG rosemary
1 TSP salt
1 TSP white pepper
1 TBSP olive oil
Directions
Peel and quarter the onion then add it to the mixing bowl to finely chop along with the garlic. Chop for 10 seconds / speed 8. Scrape down the sides of the bowl.
Prepare the celeriac by removing the skin and roughly chop. Add the celeriac to the mixing bowl. Add the olive oil to the mixing bowl and sauté with the measuring cup removed for 5 minutes.
Trim the top of the fig and cut it into quarters half way through. With your fingers, push the bottom so the fig opens up. Divide your mozzarella into 4 and stuff inside the fig. Push a sprig of rosemary through the fig, then add to the deep steaming tray.
Add the stock into the mixing bowl. Insert the deep steaming tray to the mixing bowl and cook the soup for 10 minutes / 250°F|120°C / speed 1. Once cooked, carefully remove the deep steaming tray and attach the lid back to the mixing bowl.
Make sure the measuring cup is in place, then blend the soup for 45 seconds / speed 8. Season the soup to taste then ladle the soup into a bowl. Carefully add the fig on top and enjoy.
